Bbq chuck, thanks, but there's really no equipment to speak of. 8mp Canon Powershot (oldie but goodie). Natural lighting always yields the best results, along with proper shot composition and no shakes. Pics snapped at night are under ceiling mounted flourescent lights, and almost always benefit from color correction.

I can't wait to make this. Reuben is one of my favorite things. Reuben on a pizza is a two-fer!!!

Agreed. I have some dough on the way for the weekend, so am going to try to make something similar. Proper US corned beef is going to be almost impossible to find here though. I might be able to score pastrami if I am lucky.

Whisk the yeast into all of the water - sift all of the semola rimacinata into the water, along with 520 grams of the flour (totalling 670 grams of the combined flour mixture). Whisk the ingredients together well to form the poolish, loosely cover and set aside for approx 4-6 hours. Next, incorporate the remaining dry ingredientes (sugar, flour, salt), mix then knead until a shaggy mass is achieved. A couple of stretch and folds later, add the oil, then knead another 2 minutes or so. Scale and ball. Allowing for approximately 2.5-3% bowl residue, you'll be able to make five 340 gram doughballs (for 13" pies). This is my preferred size - a matter of balance and taste.

Note that yeast is added solely in the beginning when making the poolish, and the addition of remilled semolina flour and oil. I baked my pies on a 300 degrees celsius preheated soapstone, with both bottom and top heating elements on for the entire bake (roughly 6 minutes).

You're welcome - and thanks for adding it to the collection. I should note that I tried your version of JerryMac's formula (measurements by weight), again, with some slight modifications, and it came out great.

How long did this one bake? I'm making this one next week. Thanks for a great idea! You are the best

Mary Ann

Mary Ann,

This particular pie baked at around 5-6 minutes at 300 degrees celsius on a 3/4" soapstone. IIRC, this particular dough could have benefitted from having 2% sugar instead of the 1% that was used for improved browning. In your oven set-up (with the steel plate) you should be able to bake it in slightly less time. I do remember having to drain off the excess liquid from the sauerkraut prior to topping the pie with it. The inspiration to make the Reuben pie came about after seeing some pics on this forum. Let us know how it turns out!

Another twist on JerryMac's formula - this time around no semola rimacinata - 100% bread flour, the use of a little oil, sugar, cake yeast and cold fermentation. I'll post more details on workflow later on.

Johnny, those are classic examples of what I think of when I think of "NY Pie"... just like I remember growing up. Great job, man.

Thank you for the compliment Ronzo! Do you recall the names of the pizzarias you frequented in your youth? Lately, for my NY pies, I've adopted the "keep it simple" approach- good tomato sauce, good whole milk mozz, maybe some pepperoni/sausage, or fresh basil on a plain cheese pie.

Johnny - great idea for the Reuben pie, can't say that I've seen that one before. I'm in the process of making my own sauerkraut, I might just have to give this recipe a go when it's done fermenting and make a Katz's inspired Reuben pizza.

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Thank you for the compliment Ronzo! Do you recall the names of the pizzarias you frequented in your youth? Lately, for my NY pies, I've adopted the "keep it simple" approach- good tomato sauce, good whole milk mozz, maybe some pepperoni/sausage, or fresh basil on a plain cheese pie.